A tasty infusion of two holiday classic sides, ambrosia fruit salad and cranberry sauce.
1 (11-ounce) can mandarin oranges, undrained
1 (8-ounce) can pineapple chunks, undrained
2 envelopes unflavored gelatin
2 cups fresh cranberries
1 cup granulated sugar
1 cup sweetened flaked coconut
1 (8-ounce) carton sour cream (1 cup)
1 cup whipping cream
1 banana, sliced
- Drain mandarin oranges and pineapple, reserving juices separately. Set fruit aside.
- Sprinkle gelatin over reserved mandarin orange juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in reserved pineapple juice. Set aside.
- Using a food processor, finely chop cranberries. Place chopped cranberries in a large bowl. Add reserved gelatin mixture, sugar, and remaining ingredients; stir well.
- Spoon mixture into a 7-cup mold. Cover and chill 8 hours. Unmold onto a serving plate.
Makes 8 servings.